

370 mL jar roasted red peppers (or 1 cup of roasted red pepper purée) | |
1/2 lb ground beef extra lean | |
1 tablespoon garlic minced | |
1/2 cup onion diced 1/4" | |
1/2 cup celery diced 1/4" | |
900 mL no salt added beef broth | |
1/4 cup orzo dry | |
1/4 teaspoon oregano dry | |
1/4 teaspoon basil dry | |
1/4 teaspoon thyme dry | |
1/4 teaspoon garlic powder | |
2 tablespoons red wine vinegar |
Nutrient Analysis | |||||||||||||||||||
PER SERVING: RENAL EXCHANGE: | |||||||||||||||||||
Calories | 123Kcal | ||||||||||||||||||
Protein | 14g | ||||||||||||||||||
Carbohydrates | 11g | ||||||||||||||||||
Fibre | 1.6g | ||||||||||||||||||
Total Fat | 5g | ||||||||||||||||||
Saturated Fat | 2g | ||||||||||||||||||
Cholesterol | 31mg | ||||||||||||||||||
Sodium | 159mg | ||||||||||||||||||
Potassium | 402mg | ||||||||||||||||||
Phosphorus | 160mg | ||||||||||||||||||
Hamburger Orzo Soup:
Downloadable/printer-friendly version
1
Done
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Drain the jar of roasted red peppers. Purée peppers in a food processor or blender. Reserve. |
2
Done
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In a large saucepan over medium-high heat, add ground beef. Sauté until beef is browned and cooked through, approximately 8–10 minutes. Drain fat and return ground beef to saucepan. |
3
Done
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To the same pan, add garlic, onion and celery. Sauté 2–3 minutes until aromatic. |
4
Done
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Add roasted red pepper puree and beef broth. Bring to a boil. |
5
Done
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Add orzo, oregano, basil, thyme, garlic powder and vinegar. Simmer approximately 10–15 minutes or until orzo is cooked. |
6
Done
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Serve immediately. |